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Zesty Artichoke Salsa Dip

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1 14 oz. can artichoke hearts, drained 1 3 oz. can sliced mushrooms 1 4-1/4 oz. can chopped black olives 1 Tbs. dehydrated minced onion 2 cloves garlic, minced 2 Tbs. chopped pimento 1/2 cup canola oil 2 Tbs. balsamic vinegar 2 Tbs. water 1/4 tsp. sugar 1/2 tsp. seasoned salt 1/2 tsp. cayenne pepper, or to taste 1/4 tsp. celery salt 1/4 tsp. black pepper

Mix together sugar, seasoned salt, cayenne pepper, celery salt and black pepper. Set aside. Place artichoke hearts, mushrooms and pimento in work bowl of food processor. Process until finely chopped, about 8 pulses, scraping down sides after 4 pulses. Do not puree! Place above mixture in a non-metal bowl. Add olives, garlic, and dehydrated onion. Mix well. Add oil, balsamic vinegar, water and dry seasoning mixture. Mix well. Cover and refrigerate several hours for flavors to blend. This will keep in the refrigerator for 2 weeks. Serve with snack crackers or tortilla chips.

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